Green bean casserole was created by a Campbell Soup Company employee (Dorcas Reily) in 1955 and has been a staple dish at thanksgiving ever since. You better believe that we've made it vegan, and cheesy.
Thanksgiving as a celebration has grown in popularity in the UK (we've adopted Black Friday and the two go hand in hand) but whilst the event is often traditional, we don't see any reason not to put our spin on it. Call it Friendsgiving, or call it Thursday tea, this creamy, warming bake is a great side to your centrepiece (or can be enjoyed solo with a wad of crusty bread!). So before you reach for our plant-based cheese to adorn your Christmas cheeseboard, try our vegan recipes and let us know what you think!
Preheat the oven to 175c. Bring a large pan of water to the boil, add the green beans and cook until bright green (this should take about 6 minutes). Once cooked, transfer the green beans to a big bowl of pre-prepared ice & cold water to cool quickly. Drain and transfer to a large bowl.
Next, melt about 2 tbsp of butter on a medium heat in a large frying pan. Add the sliced onion and cook until soft (about 5 minutes). Add the sliced mushrooms and cook until the mushrooms brown (about 5 more minutes). Stir in the garlic and season with salt and pepper. Cook for a minute more before transferring to the bowl of green beans.
In the same frying pan, melt the rest of the butter. Whisk in the plain flour until smooth and cook until golden - roughly 2 minutes. Slowly whisk in the milk and season again. Bring to a simmer and cook until thickened - about 4 minutes.
Remove the pan from the heat and add in the green bean mixture. Stir together until well combined. Add to an ovenproof dish and bake for about 30 minutes until bubbling. Top with fried onions and bake for another 5 minutes.